Hey folks. A few days ago I asked for help getting the focaccia right.
I got some good advice, and a great rundown/recipe by u/vpersiana – thanks again.
Yesterday I tried again, and I'm pretty happy with the results for my first real attempt, so I thought I'd update you all here 🙂
by Subject_Slice_7797
2 Comments
Not bad, but imo your dough needs more water… A lot more water. Focaccia tends to be a lot more enjoyable with higher hydration (like 90%) imo. Great job for a first though!
In our house, the recipe we use is:
500g flour
450g water
5g of yeast
10g salt.
Recipe (you’ll need about 3hrs):
Mix into shaggy dough
Rest covered for 30min in warm spot
Fold (USE YOUR HANDS! PLEASE! And don’t overdo it!)
Rest 30mins covered
Fold again
Rest covered 1hr (it should doubled in size)
Make into a ball (hands!!!)
Transfer to well oiled tray with paper
Proof 1hr
Preheat oven 230°C
Do the fun pokey thing, the dimpling (best part), oil + salt to taste
Bake 12mins
Rest
When folding just stretch the dough up and then fold into a square, repeat with different sides like you’re making an envelope.
Don’t be afraid if the dough looks super soft and stretchy and watery – it’s what gives it such a nice texture and gives it height.
It’s a very easy recipe (just takes a while). We used it for one of our restaurants too and it was quite the success. The trick is don’t complicate it too much.
Can’t wait to see another progress update 🙂
First real attempt, and you’re already making such good progress, well done!